Using pastry flour in place of AP flour
Where I live in North Africa, I cannot buy AP flour for baking but only Pastry flour (Ps-7). Particularly for bread (pita, naan, pizza crust, any bread really) my dough is always too wet and I end up adding more flour but then often the dough becomes too dense. What adjustments can I make (less water? What percent less? Add something to the pastry flour? Protein?) for better results using pastry flour?